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146 PDFsam CJFST Vol 11 No 2 by Tanja is a document available to read on EtoBox.

This review discusses the role of yeasts, particularly Saccharomyces and non-Saccharomyces species, in influencing the color of wine through fermentation processes. It highlights how non-Saccharomyces yeasts, previously viewed as spoilage organisms, can enhance the sensory characteristics of wine, particularly color stability through the synthesis of pyranoanthocyanins. The document emphasizes the importance of yeast selection in winemaking to improve wine quality and color attributes.

Author

Tanja

Language

EN